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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound andouille sausage, cut into 1/4-inch-thick slices |
1/2 cup peanut oil |
3/4 cup all-purpose flour |
1 large onion, coarsely chopped |
1 red bell pepper, coarsely chopped |
1 cup thinly sliced celery |
2 garlic cloves, minced |
2 teaspoons cajun seasoning |
1/8 teaspoon ground red pepper (optional) |
1 (48-oz.) container chicken broth |
2 pounds skinned and boned chicken breasts |
1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count) |
roasted potatoes |
toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce |
Directions:
1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.
2. Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
3. Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.
4. Stir in shrimp; cook 5 minutes or just until shrimp turn pink.
5. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
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